To make the glaze: Bring ingredients to a boil and reduce until thickened into a glaze-like consistency. Set aside.

To blacken the bluefish: If you want to blacken the fish like Paul Prudhomme, dip the fillets in clarified butter, dust in the seasoning, and slap the fillets in dry to a nearly white-hot, dry cast iron pan. (Smoke will billow throughout the house, so we have an alternative suggestion for the home cook). You can try this same idea outside by putting the skillet on the grill! If you would prefer to do this recipe inside the house, here’s an easier and less smoky method: preheat the oven to 400 degrees. Heat a skillet over high heat with a bit of oil, and place the dusted fillets into the pan, flesh side down. Let that cook and caramelize for a few minutes, then flip the fish and put the hot skillet into the oven to finish. The fillet should be opaque in the center.